To pass something through a fine mesh or screen to separate it into smaller pieces; or to examine something carefully to find what you need.
From Old English 'siftan,' related to Old Norse 'sifja.' The root likely relates to 'sieve' and comes from Proto-Germanic. Originally it meant to shake or strain through a sieve.
Bakers sift flour not just to break up clumps—it actually incorporates air into the flour, which helps cakes rise better. It's such an old technique (ancient Egyptians did it) that we almost forgot *why* it works, but modern baking science proved that sifting adds about 20% more air to your dry ingredients.
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